Fall is my favorite time of the year. Leaves turning to yellow then brown seem golden in the autumn sun. Often wind blows through the streets seeming like a brush stroke that whirls the fallen leaves whimsically into the air. When walking through the local farmer’s market, fall becomes particularly evident in the colors of the vegetables - there are orange pumpkins, golden-yellow hued spaghetti squash, pale-green kapocha squash, purplish and boyish heads of red cabbage. The beautiful colors are magnificent with bright green Brussels sprouts and turquoise kale leaves during this time of harvest and bounty. Naturally I cannot decide which to choose so here are tips for preparing various fall vegetables.
Fall Vegetable Cooking:
My favorite recipe for squash is fairly simple. Cut squash such as acorn, spaghetti or hubbard in half, then into wedges, and put them on a sheet pan then sprinkle them with cinnamon, nutmeg and cayenne, and brush them generously with agave syrup. Bake the squash wedges for 1 h 30 minutes.
(yes! kapocha squash is still live art)
Rinse Brussels sprouts with water. If Brussels sprouts have a woodsy stem cut the stems off then slice them with a knife or a Mandolin into 1/8-inch thick coins. Heat vegetable oil in a 1-gallon sized pot on high heat setting. Roast Brussels sprouts for 5 minutes stirring every minute with a wooden spoon. Season to taste with sea salt, fresh pepper mill grindings.
Kale was never on my radar until I started cooking at home for my toddler daughter. I recently had Kale fried and tossed with a spritz of fresh limejuice and a sprinkle of spicy pepper flakes. It was delicious but obviously such a vegetable preparation won’t make me a good parent since it’s not the most nutritious for my kiddo. I’m not fond of microwave cooking but kale works particularly well in a microwave. Rinse kale with water then chop it into ¼-inch wide pieces. Season kale with paprika, cayenne and sea salt. Microwave the mixture for up to three minutes. The kale will be perfectly cooked – it will still have a pleasant texture, color and taste.
Serving Suggestions: arrange the vegetable on a plate then sprinkle with extra virgin olive oil.